摘要
食品加工技术原理是食品科学与工程专业的一门重要专业主干课程,是学好食品工艺学课程的基础。结合本课程的特点,优化课程内容,灵活运用教学方法,改革考核办法,提高教学质量。在提高学生学习兴趣的同时,培养自学各类食品工艺学的能力,并采用多样化教学方法与手段方面进行探讨。
Food technology principle is an important professional main course of food science and engineering. It is also the basis of food technology. By combining the characteristics of this course, the curriculum content will be optimized, the teaching method will be flexibly used, the assessment method will be reformed and the teaching quality will be improved. In this paper, improving students＆#39; learning interest, training the ability of self-study food technology and using diversified teaching methods have been discussed.
出处
《农产品加工（下）》
2015年第1期86-88,共3页
Farm Products Processing
基金
2014年黑龙江省高等教育教学改革项目(20140523)
关键词
食品加工技术原理
教学内容
教学方法
教学质量
food technology principle
teaching contents
teaching methods
teaching quality
